dough : 2 ½ cups bread flour 2 ½ cups cake flour 2 teaspoon salt 1 tablespoon sugar 2 teaspoon yeast 2 tablespoon olive oil 2 cups Luke warm water
Chicken : ½ kg chicken fillet cut into small cubes 1 teaspoon garlic 1 teaspoon green chilli ½ teaspoon lemon pepper 1 teaspoon garlic and herb spice 1 teaspoon Ina parmans chilli garlic spice 1 teaspoon dhana powder Salt to taste Olive oil .
Coriander Pesto 1 cup dhania (coriander) 1 fresh green chilli ¼ lemon ( fresh juice ) Salt to taste 2 tablespoon mayo 1 teaspoon whole cumin
Peri olive oil : Olive oil Crushed red chilli Peri peri spice
dough : Add all the ingredients and knead dough for 5 minutes , set aside in a closed container allow this to rise .
Pre heat oven to 180 degrees Before serving : Make either big or mini balls of dough . On a floured surface roll out the ball slightly and using your hand stretch this out more . Place on a greased tray . Allow this to rise for 10 minutes
Assemble: Pour olive oil on each rolled out dough and smear evenly . This should be very oily . Using your finger tips make dimples on the dough . Take the pesto and smear this evenly on each rolled out dough . Place chicken pieces ontop of this Sprinkle rosemary and bake .
Before eating you can sprinkle the peri oil ontop of this . Also add more pesto and serve . I have mentioned more topping options as well .
Chicken : In a pot add oil , garlic and green chillies and on medium heat allow this to braise add chicken and remaining ingredients and cook fully .
Coriander pesto : In a machine Add all the ingredients and blitz until it's pasty looking ( dhania (coriander) will looked crushed )
Peri oil In a small saucepan on low add ½ cup olive oil with 1 tablespoon crushed chillies and ½ teaspoon peri spice and just bring this to boil . Remove and cool the oil completely .